Spring Terrine

(*) Entrée for 4 or possibly meal for 2 people, give square of 4-5 dl capacity (storage tin, butter dish lid or possibly similar).

Brush carrots well under running water. Divide broccoli into small roses, peel the stems with a peeler and cut into pieces. Cut fennel diagonally and divide into leaves. Put all the vegetables in a steamer basket form and place this in a frying pan with a little water. Season the vegetables lightly with salt and steam them for about fifteen minutes with the lid closed.

Cover with cling film.

Put about ten broccoli florets aside, mix the rest of the roses and the broccoli stems with the coffee cream. Heat water in a small pan. Remove from the heat and let the sherry powder dissolve in it. Stir in the broccoli mixture and the sherry. Fill the pan five mm high and put it in the refrigerator for twenty minutes. Keep the pan warm with the remaining quantity on the turned off stove top.

Place the broccoli florets set aside upside down in the mold, placing the carrots in between. Cover with broccoli mixture, evenly distribute fennel on top and pour the remaining quantity on top. Place in the refrigerator to set for at least three hours.

Turn out the terrine and cut it exactly into tranches (it works best with an electric knife). Arrange and garnish with lettuce leaves.

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